Italian Ham-And-Cheese Stuffed Chicken Breasts - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
2 tablespoons minced fresh Italian parsley
1 teaspoon Dijon mustard
2 slices muenster cheese, halved
2 slices prosciutto or 2 slices deli ham, halved
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup dry white wine

Preparation

Slice chicken breasts horizontally without cutting all the way through; open so breasts are flat. Place between 2 pieces of plastic wrap; pound gently with flat side of meat mallet.
In small bowl, stir together parsley and mustard; spread over half of each chicken breast. Top each with half slices of cheese and prosciutto. Fold breasts to enclose stuffing; pressing edges together to seal. Sprinkle with salt. Place flour on plate; dip chicken in flour, tapping to remove excess.
Heat oil in large nonstick skillet over meium heat until hot. Add chciken, cook 6-10 minutes or until golden brown, no longer pink in the center, and juices run clear. Place of serving platter.
Increase heat to medium high. Add wine to skillet; cook 30-60 seconds until slightly reduced, stirring to scrape up any browned bits from bottom of skillet. Pour over chicken.